Italian
Pasta and Potatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and tasty pasta with potatoes recipe, perfect for cold winter evenings. Even with an empty fridge, you can make this comforting dish.
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- Olio d'Oliva Extra VergineAs needed for sautéing
- OnionFinely chopped, q.b.
- CeleryFinely chopped, q.b.
- CarrotFinely chopped, q.b.
- 1 pcsGarlicWhole clove, to be removed before serving
- 2 pcsPotatoesMedium-sized, peeled and diced
- 1 pcsRosemaryFresh sprig, to be removed before serving
- 100 gPastaShort pasta type recommended (e.g., ditalini, broken spaghetti)
- SaltTo taste
- Black PepperFreshly ground, to taste
- Parmigiano ReggianoGrated, abundant
Method
- Heat olive oil in a pot and add finely chopped onion, celery, carrot, and a whole garlic clove. Sauté gently.
- Peel and dice the potatoes into small cubes. Add them to the pot and stir to coat with oil.
- Add a sprig of fresh rosemary and a piece of Parmesan rind (optional) for extra flavor.
- Cover the vegetables with water, season with salt, and bring to a simmer. Cook until the potatoes start to soften and break down slightly, stirring occasionally.
- Add the pasta (100 g) to the pot and continue cooking, adding more water if needed, until the pasta is al dente and the potatoes have mostly dissolved into a creamy consistency.
- Once the pasta is cooked, remove the garlic clove and rosemary sprig.
- Turn off the heat and stir in generous grated Parmesan cheese until melted and creamy.
- Season with freshly ground black pepper to taste.
- Serve hot with extra grated Parmesan and a drizzle of raw olive oil if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
